Tiramisu Cake
Enjoy every bite of this luscious Tiramisu Cake made with espresso-soaked layers, creamy mascarpone frosting, and a light cocoa topping.
Servings: 12 servings
Equipment
- hand mixer or stand mixer
- piping tip (or similar)
Ingredients
- 1 box white cake mix 15.25-ounce
- 3 large eggs room temperature
- 1 cup milk room temperature
- ½ cup salted butter melted and cooled
- 1 tub cream cheese frosting 16-ounce
- 2 packages mascarpone cheese 8-ounces each
- 1 teaspoon vanilla extract
- ½ cup simple syrup
- 3 tablespoons espresso powder
- 1 tablespoon cocoa powder
Instructions
- Preheat oven to 350°F. Grease three 6-inch cake pans with baking spray.
- In a large mixing bowl, beat cake mix, eggs, milk, and melted butter for 1-2 minutes until just combined. Do not overmix.
- Divide batter evenly among pans and bake for 18-25 minutes or until a toothpick comes out clean and the tops spring back when touched.
- Cool cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely.
- While cakes cool, beat cream cheese frosting, mascarpone, and vanilla until light and creamy (1-2 minutes). Refrigerate until ready to use.
- To assemble, level the first cake layer if needed. Mix simple syrup and espresso powder in a small bowl. Microwave for 30 seconds and stir until dissolved.
- Brush espresso syrup generously over the cake layer. Using a piping bag fitted with a 2A tip, pipe a frosting border and fill the center. Smooth evenly.
- Repeat with remaining layers, soaking each with syrup and adding frosting before stacking.
- Frost the outside of the cake, smoothing it with a spatula. Optionally, pipe decorative dollops on top.
- Dust with cocoa powder. Refrigerate for 30-60 minutes before slicing and serving.
Notes
🥡 STORAGE
- Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for 3-4 days
- Use a cake container to protect the frosting and keep it fresh
♨️ REHEATING
- This cake is best served cold or at room temperature
- No reheating is needed
❄️ FREEZING
- Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months
- Thaw in the refrigerator overnight before assembling
- Frosted cake can also be frozen, but may lose some texture
💡 TIPS FOR BEST RESULTS
- Use room temperature eggs and milk for smoother batter
- Chill the frosting before assembly to help it hold its shape
- Level cake layers for even stacking
- Adjust espresso powder to taste for more or less coffee flavor
- Refrigerate the finished cake for at least 30 minutes before slicing
🍳 ALTERNATE COOKING METHODS
- Oven only - no other alternate cooking methods are recommended for this cake
♻️ LEFTOVERS
- Store individual slices in airtight containers in the fridge
- Enjoy leftovers cold or let them sit at room temperature for 15-20 minutes before serving
Nutrition
Serving: 1slice | Calories: 458kcal | Carbohydrates: 73g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 464mg | Potassium: 148mg | Fiber: 1g | Sugar: 53g | Vitamin A: 331IU | Calcium: 133mg | Iron: 2mg
